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Thank Sushi it’s Friday!

Monster Tuna spotted at H Mart & wonderful variety of Sashimi at Nijiya Japanese Store, Hartsdale NY

Monster Tuna spotted at H Mart & wonderful variety of Sashimi at Nijiya Japanese Store, Hartsdale NY

“It’s Moby Dick!”  my co-blogger, told me on sight of this pic of the monster Tuna I’d just found in my local Asian Supermarket.

Several   hours of shopping, slicing, stirring and rolling later,  Moby had proven the inspiration for my family’s home made Sushi dinner.

I’ve made Sushi for the last few years and here’s the basic recipe I use, in pictorial form.

Rice and Seasoning

Ingredients and prep of Sushi Rice

Ingredients and prep of Sushi Rice

For 4 , use 4 cups of sushi rice, 8 desert spoons of rice vinegar, 4 desert spoons of sugar and 1/2 desert spoon of salt.  Wash the rice,  pop it in a rice cooker cover with water and cook. Seasoning is simple. Add the vinegar, salt and sugar to a saucepan, warm till it dissolves and allow to cool slightly. Add the seasoning to the cooked rice. Hey presto? Perfect sushi rice.

Now, slice your fish.  For Nigiri, across the grain with a  sharp Yanagiba knife works for me. Use the same knife to slice the Nori Seaweed sheets to 2/3 of original size horizontally.

Maki

The stages of creating Maki

The stages of creating Spicy Tuna Inside Out Maki

Spicy Tuna, use minced tuna, Japanese Mayo, a hot pepper sauce and green onions.  Mix the ingredients in a bowl. Follow the steps in the pictures to the right (clockwise from top right corner), using a wooden rolling sheet to form the rolls.

The stages of making Salmon Avocado Maki

The stages of making Salmon Avocado Maki

Salmon Avocado Maki. Use the same technique but now add  Salmon + Avocado strips  before rolling the Maki.  Sesame seeds dusted on the outside add crunch and flavor.

Nigiri

Easy to make / easy to eat. Roll the rice in a ball in ones palm, add a dab of wasabe,  place the fish slice on top and ta da!

The steps to assemble Nigiri with Bream, Shiso Leaf and Plum Sauce,

The steps clockwise from hand rolling to assemble Nigiri with Bream, Shiso Leaf and Plum Sauce,

My favorite one adds Shiso Leaf under the Tai (Bream) fish with plum sauce to decorate and add a certain zingy sweetness.

Good Luck & Enjoy. My family certainly did. They polished off the lot in 25 minutes!

 Tuna Nigiri & Japanese Soda with Manga-tastic colors

To end, because I couldn’t resist, Maguro Tuna Nigiri & Japanese Soda in Manga-tastic colors!

Filed under: Fish

About the Author

Posted by

Almost as food obsessed as my Beagle Hound Millie, I am a keen amateur cook and consumer of fine chow with a weakness for the spices of Middle Eastern and North African cuisine and an obsession with Chu Toro, British Cheese and Single Malt Orkney Island Scotch (go figure), I slice at warp speed (scars on the fingers to prove it) and can rustle up everything from Mashed Potato to Maki in the flash of an eye!

3 Comments

  1. Matt

    Hey! I wanted to know if you could direct me to good places for a newbie to learn how to make sushi. You may remember me as the solar guy who showed up at your door!

    Liked by 1 person

    • simsalb

      Hey Matt, Of course I remember you. Many thanks for visiting the Blog and for the comment! Re Sushi, I was actually not taught to make Sushi but observed a friend (who knew how to make it) a few years ago and he shared the instructions, most of which, I set out on the Blog post, Thank Sushi it’s Friday. After that, it was largely trial and error! Feel free to email me at simon@taste2taste.com for further info. In the meanwhile, I think some of my friends may have done a Sushi class and I will see if I can find that info for you too. Good Luck Simon

      Like

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